Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix
Application of bacteriocins in food preservation encounters the issue of activity impairment. This study intends to find a comprehensive solution to the enhancement of bacteriocin activity. Firstly, several food matrices were found to significantly reduce the antibacterial activity of bacteriocin la...
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| Veröffentlicht in: | Food bioscience 2024-02, Vol.57, p.103597, Article 103597 |
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| container_title | Food bioscience |
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| creator | Peng, Zhen He, Yuyan Wang, Donglin Fan, Pengrong Xie, Mingyong Xiong, Tao |
| description | Application of bacteriocins in food preservation encounters the issue of activity impairment. This study intends to find a comprehensive solution to the enhancement of bacteriocin activity. Firstly, several food matrices were found to significantly reduce the antibacterial activity of bacteriocin lactococcin036019. Subsequently, vitamin C and carvacrol were both found to display a synergistic effect with bacteriocin against Staphylococcus aureus. Thereafter, double emulsion containing lactococcin036019 and vitamin C was successfully prepared. Spray drying of double emulsion with lactococcin036019 and vitamin C resulted in microcapsule powder with the particle size and entrapment efficiency of 9.10 μm and 56.18%, respectively. This microcapsule powder reduced S. aureus number by around 5 lg cfu/mL at 24 h and displayed continuous antibacterial activity in soymilk. Besides, the microcapsule powder with bacteriocin and vitamin C showed remarkable stability during storage. The double emulsion microcapsules prepared in this study demonstrate great potential in long-term preservation of food. |
| doi_str_mv | 10.1016/j.fbio.2024.103597 |
| format | Article |
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This study intends to find a comprehensive solution to the enhancement of bacteriocin activity. Firstly, several food matrices were found to significantly reduce the antibacterial activity of bacteriocin lactococcin036019. Subsequently, vitamin C and carvacrol were both found to display a synergistic effect with bacteriocin against Staphylococcus aureus. Thereafter, double emulsion containing lactococcin036019 and vitamin C was successfully prepared. Spray drying of double emulsion with lactococcin036019 and vitamin C resulted in microcapsule powder with the particle size and entrapment efficiency of 9.10 μm and 56.18%, respectively. This microcapsule powder reduced S. aureus number by around 5 lg cfu/mL at 24 h and displayed continuous antibacterial activity in soymilk. Besides, the microcapsule powder with bacteriocin and vitamin C showed remarkable stability during storage. The double emulsion microcapsules prepared in this study demonstrate great potential in long-term preservation of food.</description><identifier>ISSN: 2212-4292</identifier><identifier>EISSN: 2212-4306</identifier><identifier>DOI: 10.1016/j.fbio.2024.103597</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>antibacterial properties ; Antimicrobial peptides ; ascorbic acid ; bacteriocins ; carvacrol ; emulsions ; Encapsulation ; Food matrix ; food preservation ; Hurdle technology ; particle size ; soymilk ; Staphylococcus aureus ; synergism</subject><ispartof>Food bioscience, 2024-02, Vol.57, p.103597, Article 103597</ispartof><rights>2024</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c284t-60c4418516fe02dc39b2e24786561f899287dc66f3a70c5e06b61b6a82bac57e3</cites><orcidid>0000-0002-7486-734X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Peng, Zhen</creatorcontrib><creatorcontrib>He, Yuyan</creatorcontrib><creatorcontrib>Wang, Donglin</creatorcontrib><creatorcontrib>Fan, Pengrong</creatorcontrib><creatorcontrib>Xie, Mingyong</creatorcontrib><creatorcontrib>Xiong, Tao</creatorcontrib><title>Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix</title><title>Food bioscience</title><description>Application of bacteriocins in food preservation encounters the issue of activity impairment. This study intends to find a comprehensive solution to the enhancement of bacteriocin activity. Firstly, several food matrices were found to significantly reduce the antibacterial activity of bacteriocin lactococcin036019. Subsequently, vitamin C and carvacrol were both found to display a synergistic effect with bacteriocin against Staphylococcus aureus. Thereafter, double emulsion containing lactococcin036019 and vitamin C was successfully prepared. Spray drying of double emulsion with lactococcin036019 and vitamin C resulted in microcapsule powder with the particle size and entrapment efficiency of 9.10 μm and 56.18%, respectively. This microcapsule powder reduced S. aureus number by around 5 lg cfu/mL at 24 h and displayed continuous antibacterial activity in soymilk. Besides, the microcapsule powder with bacteriocin and vitamin C showed remarkable stability during storage. The double emulsion microcapsules prepared in this study demonstrate great potential in long-term preservation of food.</description><subject>antibacterial properties</subject><subject>Antimicrobial peptides</subject><subject>ascorbic acid</subject><subject>bacteriocins</subject><subject>carvacrol</subject><subject>emulsions</subject><subject>Encapsulation</subject><subject>Food matrix</subject><subject>food preservation</subject><subject>Hurdle technology</subject><subject>particle size</subject><subject>soymilk</subject><subject>Staphylococcus aureus</subject><subject>synergism</subject><issn>2212-4292</issn><issn>2212-4306</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kcFq3DAQhk1poSHJC_SkY3rYXUm2ZRt6KZumCQRyaclRyPI4mUWWXEneZF-qz9hZNrlWCPQjff8wmr8ovgi-FlyozW499hjWksuKLsq6az4UZ1IKuapKrj6-a9nJz8VlSjtOq2tKIs-Kv9dh6R0wmBaXMHh29bh52Dx-ZRPaGKyZ00Kvc4TZRJOPQBiZD3twrDc2Q8Rg0TNHOthgSfNScdGxF8zPLB08xCdMGS2zYZrD4ge2x2wm8mypbHDBPyWWn4EZn_GtpHGMBBJ4YASOIQxsMjni60XxaTQuweXbeV78vvnxa3u7un_4ebf9fr-ysq3ySnFbVaKthRqBy8GWXS9BVk2raiXGtutk2wxWqbE0Dbc1cNUr0SvTSuqgbqA8L65OdanFPwukrCdMFpwzHsKSdClq2pKmSKg8oTSvlCKMeo44mXjQgutjPnqnj_noYz76lA-Zvp1MQJ_YI0SdLIK3MGAEm_UQ8H_2f8abm6c</recordid><startdate>202402</startdate><enddate>202402</enddate><creator>Peng, Zhen</creator><creator>He, Yuyan</creator><creator>Wang, Donglin</creator><creator>Fan, Pengrong</creator><creator>Xie, Mingyong</creator><creator>Xiong, Tao</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-7486-734X</orcidid></search><sort><creationdate>202402</creationdate><title>Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix</title><author>Peng, Zhen ; He, Yuyan ; Wang, Donglin ; Fan, Pengrong ; Xie, Mingyong ; Xiong, Tao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c284t-60c4418516fe02dc39b2e24786561f899287dc66f3a70c5e06b61b6a82bac57e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>antibacterial properties</topic><topic>Antimicrobial peptides</topic><topic>ascorbic acid</topic><topic>bacteriocins</topic><topic>carvacrol</topic><topic>emulsions</topic><topic>Encapsulation</topic><topic>Food matrix</topic><topic>food preservation</topic><topic>Hurdle technology</topic><topic>particle size</topic><topic>soymilk</topic><topic>Staphylococcus aureus</topic><topic>synergism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peng, Zhen</creatorcontrib><creatorcontrib>He, Yuyan</creatorcontrib><creatorcontrib>Wang, Donglin</creatorcontrib><creatorcontrib>Fan, Pengrong</creatorcontrib><creatorcontrib>Xie, Mingyong</creatorcontrib><creatorcontrib>Xiong, Tao</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food bioscience</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peng, Zhen</au><au>He, Yuyan</au><au>Wang, Donglin</au><au>Fan, Pengrong</au><au>Xie, Mingyong</au><au>Xiong, Tao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix</atitle><jtitle>Food bioscience</jtitle><date>2024-02</date><risdate>2024</risdate><volume>57</volume><spage>103597</spage><pages>103597-</pages><artnum>103597</artnum><issn>2212-4292</issn><eissn>2212-4306</eissn><abstract>Application of bacteriocins in food preservation encounters the issue of activity impairment. This study intends to find a comprehensive solution to the enhancement of bacteriocin activity. Firstly, several food matrices were found to significantly reduce the antibacterial activity of bacteriocin lactococcin036019. Subsequently, vitamin C and carvacrol were both found to display a synergistic effect with bacteriocin against Staphylococcus aureus. Thereafter, double emulsion containing lactococcin036019 and vitamin C was successfully prepared. Spray drying of double emulsion with lactococcin036019 and vitamin C resulted in microcapsule powder with the particle size and entrapment efficiency of 9.10 μm and 56.18%, respectively. This microcapsule powder reduced S. aureus number by around 5 lg cfu/mL at 24 h and displayed continuous antibacterial activity in soymilk. Besides, the microcapsule powder with bacteriocin and vitamin C showed remarkable stability during storage. The double emulsion microcapsules prepared in this study demonstrate great potential in long-term preservation of food.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.fbio.2024.103597</doi><orcidid>https://orcid.org/0000-0002-7486-734X</orcidid></addata></record> |
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| identifier | ISSN: 2212-4292 |
| ispartof | Food bioscience, 2024-02, Vol.57, p.103597, Article 103597 |
| issn | 2212-4292 2212-4306 |
| language | eng |
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| source | Alma/SFX Local Collection |
| subjects | antibacterial properties Antimicrobial peptides ascorbic acid bacteriocins carvacrol emulsions Encapsulation Food matrix food preservation Hurdle technology particle size soymilk Staphylococcus aureus synergism |
| title | Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix |
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